Thai-Style Broccoli Salad

This is another recipe that has found its way into my recipe folder, but I’m not sure of the origins.  After having done so much baking over the past four or five weeks, I was out of sugar, so I substituted honey in this recipe, and since it’s a primarily savory dish, I don’t think it made a significant impact.  The peanut butter offers a nice sweetness to the broccoli, and I liked it warm and cold as I was reheating it last week.

Thai-Style Broccoli Salad.jpg

Thai-Style Broccoli Salad

1/4 c chunky peanut butter
2 Tbsp sugar
1 1/2 Tbsp hot water
1 Tbsp lime juice
1 Tbsp soy sauce
1 1/2 tsp sesame oil
1/2 tsp red pepper flakes
2 Tbsp canola oil
3 c fresh broccoli florets
1/2 c red bell pepper, julienned
1/2 c thinly sliced onion
1 clove garlic, minced
1/4 c chopped peanuts

In a small bowl, combine the peanut butter, sugar, water, lime juice, soy sauce, sesame oil, and pepper flakes.  Whisk until blended and set aside.

Heat vegetable oil over medium high in a large skillet or wok.  Add the broccoli, bell pepper, onions, and garlic.  Stir fry for 4 minutes or until vegetables are just tender crisp.

Remove from heat and stir in the peanut butter mixture.  Toss well to combine, sprinkle on chopped peanuts and serve hot or at room temperature.


Easy Slow Cooker Thai Peanut Chicken

This was another recipe I had written down on a piece of paper that I came across a few weeks ago and decided to put together.  And, in the process of doing so, I learned that my slow cooker had a crack in it, so slow cooker recipes will be put on the back burner for a bit as I figure out how to do the instant pot slow cooker function.  This recipe is fine.  It’s not an amazing you-must-rush-out-and-make-it recipe, but if you’re looking for a little peanut-flavored chicken, this is a really easy recipe to put together and it meets expectations.

Easy Slow Cooker Thai Peanut Chicken


Easy Slow Cooker Thai Peanut Chicken

2 lbs. boneless skinless chicken breasts (appx. 4-6)
3/4 cup salsa
1/4 cup low-fat peanut butter (crunchy or creamy)
1 tsp. dried or fresh grated ginger
2 Tbsp. soy sauce
2 tsp. cornstarch
2 tsp. lime juice
salt and pepper

Season chicken with salt and pepper and place in the slow cooker or crockpot.  Combine salsa, cornstarch, peanut butter, soy sauce and ginger–mix well and pour over chicken.

Cook on low for 6 to 8 hours or on high for 3 to 4 hours.

Stir in lime juice and serve over steamed white or brown rice. Garnish with cilantro, if desired.

Crockpot Pad Thai

I absolutely love Thai food.  I don’t think there is anything I enjoy more than Thai food.  I can hardly believe I only started to eat it within the last 10 years.  But, then again, in my home town there wasn’t much beyond meat and potatoes food, and it’s been fun to try different types of food and enjoy them.  I have gradually moved beyond using salt, pepper, and ketchup for flavorings.  I’ve learned to love spicy food and appreciate the sweetness Thai food has to offer.  Well, since moving here I have not yet found Thai food I love and while it’s something I’ve always wanted to learn to make, I have not yet had a chance.  So, I decided to try making it.  I found a great recipe while surfing the web and modified it a bit to match my needs.
I enjoyed the slight modifications I made and how it tasted, but I really enjoyed what happened when I reheated it on the stovetop in a little bit of oil. I made the mistake of using honey roasted peanut butter, so it had a little different flavor than I would have preferred, but I would absolutely make this again.
Modified from: The Stay at Home Chef

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Crock-pot Chicken Pad Thai
Yield: 6 to 8 servings
5 chicken thighs (or 2 chicken breasts — depending what’s on sale)
4 Tbsp soy sauce
⅛ C fish sauce
¾ C peanut butter
2 Tbsp packed brown sugar
7 cloves garlic, minced
3 t ginger
1 T rice wine vinegar
1 ¼ C chicken stock
1/8 t white pepper
1 T siracha chili paste
1 bunch green onions, chopped
3 carrots, julienne sliced
1 package rice noodles
Red pepper flakes

Combine everything in crockpot but chicken, green onions, carrots, rice noodles, and the garnishes.  Mix together.  Add chicken, cover, and cook 4 hours.  Use a fork or the back of a spoon to pull chicken apart and shred it naturally.  Add green onions and carrots and cook 1 more hour.  Add rice noodles and 3-4 c water or chicken broth and continue cooking for 30 minutes.  Watch and add more water as needed.  Add red pepper flakes for heat.
Squeeze lime juice and cilantro over the noodles for serving and provide flavor.